Coconut Rice with Mangoes and Pistachios

Ingredients

  • 2 cups jasmine or basmati rice
  • 1 1/3 cups chicken broth
  • ½ cup chopped roasted, salted pistachios
  • 1 teaspoon salt
  • 1 (14-ounce) can coconut milk
  • 1 cup diced mango

Bring first 3 ingredients to a boil in a large saucepan. Stir in rice. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed and rice is tender. Remove from heat; let stand 5 minutes. Toss gently with remaining ingredients.

View full recipe at My Recipes

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